Hilary's vegan chili recipeLast update: 25.02.16 First posted: 25.02.16 by Estelle in Resources
Vegan Chili ….. serves 8
2 tbsp vegetable oil
1 large onion
4 cloves of garlic
1 green pepper
1 small red chili
400 gms frozen soya mince (Morrison’s / most big s’markets)
1 tsp smoked paprika
2 – 3 tsp chili powder
2 tins chopped tomatoes
2 tins kidney beans
2 tins rosecoco / cannellini / haricot beans
2 dsp tomato puree
2 vegan stock cubes in 500 mls hot water
2 tsp sugar + 2 tsp salt ( optional)
Finely chop onion and garlic and fry in oil til soft.
Add chopped chili & pepper, then paprika and chili
powder and fry another 5 mins. adding some water if necessary.
Add mince, stir well & fry for a few minutes.
The mince cooks quickly.
Add water & stock, contents of all tins and tomato
puree. Simmer until green pepper is cooked.
Taste and add more spices if needed and more puree
if it needs to be thickened. Add salt and sugar, if wished.
Serve with rice and flatbreads / garlic bread.
Meal costs about ££5.50, so less than 70p
per serving.It freezes well and could also
be used as a base for Shepherd’s Pie or Lasagne,
or as a filling for pies and pasties.
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